Rose Pistachio Cheesecake Ice Cream (No Churn)
No-churn ice cream with cream cheese, sweetened condensed milk, rose water, cardamom, and pistachios. Optional graham cracker crumble for cheesecake-style crunch.
Ingredients
Base
- 8 oz cream cheese softened
- 1 can sweetened condensed milk 14 oz
- 2 cups heavy cream cold
- 1 teaspoon vanilla extract
- 1 teaspoon rose water add up to 1/2 teaspoon more to taste
- 1/2 teaspoon ground cardamom optional
Mix-ins and garnish
- 1/2 cup chopped pistachios
- 1/4 cup crushed graham crackers optional
- 2 tablespoons dried rose petals for garnish, optional
Instructions
Make the base
- Beat softened cream cheese in a large bowl until smooth, 1 to 2 minutes. Scrape the bowl.
- Add condensed milk, vanilla, rose water, and cardamom if using. Beat on low until smooth. Taste and add extra rose water in 1/4 teaspoon increments if desired.
Whip and fold
- In a separate chilled bowl, whip cold heavy cream to stiff peaks.
- Fold whipped cream into the cheese mixture in three gentle additions.
- Fold in chopped pistachios and crushed graham crackers if using. Reserve a small amount of pistachios and rose petals for topping.
Freeze
- Spread into a loaf pan or shallow container. Top with reserved pistachios and dried rose petals if using. Press plastic wrap directly on the surface.
- Freeze at least 6 hours or overnight. Soften 5 to 8 minutes at room temperature before scooping.
Notes
- Use full-fat cream cheese and heavy cream (about 36% fat) for the creamiest set.
- Start with less rose water; brands vary in strength.
- Prefer roasted unsalted pistachios; salt lightly at the end if needed.
- For extra graham crunch, sprinkle some on top just before serving instead of mixing all in.
- Store airtight up to 1 week with wrap touching the surface after each scoop.
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